Super Bowl – Hot, Cheap & Easyhttps://hotcheapeasy.com
Of course you can cook. Just follow me!Tue, 26 Sep 2017 21:36:11 +0000enhourly1http://wordpress.com/https://secure.gravatar.com/blavatar/3da473b9c992bea755bb13d2e7b61417?s=96&d=https%3A%2F%2Fs2.wp.com%2Fi%2Fbuttonw-com.pngSuper Bowl – Hot, Cheap & Easyhttps://hotcheapeasy.com
2014: The Year of the Empanada (first in an occasional series)https://hotcheapeasy.com/2014/01/18/2014-the-year-of-the-empanada-first-in-an-occasional-series/
https://hotcheapeasy.com/2014/01/18/2014-the-year-of-the-empanada-first-in-an-occasional-series/#commentsSat, 18 Jan 2014 14:51:52 +0000http://hotcheapeasy.com/?p=5279]]>I love empanadas. The “pan” part of the word comes from the word for bread in Spanish, and empanadas are basically stuffed bread pockets. That’s basically…they have many permutations and depending where you are from they might be made with corn dough, wheat flour, fried or baked. They may be stuffed with meat or chicken or seafood or vegetables. We also call them pastelillos in Puerto Rico, pastel referring to pies, much like meat pies are hand-held dough pockets in other places.

Entry-level empanadas…premade discs. Do not be ashamed! I am not.

Regular readers know that my son and I are not big sandwich eaters, but empanadas actually do the same job and we love those. You can pack them up for a picnic, grab them on the run and eat them in the car, have them for an afternoon snack after school, serve them as appetizers with an aperitif when your guests walk in the door.

Every country seems to have a version of empanadas; Jamaican meat patties, Indian samosas, even Chinese dim sum (potstickers) could be called empanadas.

Picadillo

This year I want to explore the world of empanadas. My friend Ashley and my godson Sean have agreed to go on this journey with me (and calling them out here is my way of holding them to it). Ashley was my cooking buddy for this first go and took the picture of me rolling the dough.

a tablespoon or two should do

For the first salvo, I am keeping it simple and close to home. I bought empanada pastry disks already rolled out and shaped from Goya (in the freezer section of most supermarkets around here) and used leftovers to make the stuffing.

Broccoli filling

My picadillo (highly-seasoned ground beef click here for one version or see alternate recipe below) was already in the freezer in a handy serving-size plastic thingy and was one stuffing. Then I banged together a quick broccoli filling, inspired by the bit of broccoli and ricotta I had in the fridge and the broccoli pastelillos at Kasalta, the famous bakery in my old stomping grounds of Ocean Park, San Juan, where you get fantastic wands of bread, but also apocalyptic meals, fine Spanish wines, and long days of seeing and being seen by the cognoscenti of the metro area. Owned by my friend, Galician Jesús Herbón, it is where President Obama stopped in for an epic medianoche sandwich and an impromptu meeting during a visit to the island.

See the soft bubbling around the empanada? That’s what you are looking for when you fry. Make sure the edge gets immersed on both sides!

So back to recipes. I will first instruct you on rolling, stuffing and frying the empanadas, and that will be followed by the two recipes I stuffed these first empanadas with. Again, I emphasize that I used bits and bobs and leftovers. I’ll get more purpose-driven as I get into other more “from-scratch” versions.

Creamy insides! You can add cheese to the meat ones too…

Empanada construction (makes 10)

Thaw one package of 10 Goya discos para empanadas (they will thaw in a couple of hours, so if you think you waited too long to take them out, as I did, fear not! they thaw pretty quickly)

Heat the oil in a deep sided pot to about 1/4 inch until loose but not smoking.

Roll out the disks just a bit (you don’t even need flour to prevent sticking; just leave the plastic separator sheet on the disk as you roll).

Spoon about of tablespoon of stuffing on one half. Fold it over and seal by pressing the tines of a fork along the edge (excellent kiddie job). Flip and do the same on the other side (it flattens the empanada for more even frying).

Put the empanada in the oil (which should sizzle softly or it is not hot enough). Cook about three minutes on each side, lowering heat as necessary. I like to use tongs to turn.

Place empanadas on paper towels to drain and cool. Wrap one end in paper towel and hand it to the first comer. Watch them disappear!

Lovely and golden. I am terrible at frying…so if I can get this right, so can you!

Heat oil and butter in a small skillet at medium high until loose and fragrant and foaming has subsided. Add garlic and cook for a minute. Add pepper flakes and broccoli, stir to coat, lower heat and cook for about ten minutes until tender, adding water as needed to prevent sticking and aid softening.

Lower heat to quite low and add ricotta, stirring until creamy and combined. Salt to taste and set aside until ready to stuff your empanadas.

Picadillo

(this is a big recipe that makes a lot. You will only need half of this or less to stuff ten empanadas, Freeze the rest for another day! Or halve the recipe)

Add some water to come halfway up the ground beef mixture, bring to simmer, lower heat, cover and simmer for 30 minutes or more. Add more tomatoes/water depending on consistency desired. For empanadas you want it fairly dry and crumbly.

Check for taste; add more seasonings, particularly Adobo, if desired. This is meant to be VERY full-flavoured. You can add hard-boiled egg chunks to the finished picadillo if you like.

]]>https://hotcheapeasy.com/2014/01/18/2014-the-year-of-the-empanada-first-in-an-occasional-series/feed/16empanadasnataliadecubaEntry-level empanadas...premade discs. Do not be ashamed! I am not.Improvised rolling pin. Yet another reason to enjoy wine responsiblyPicadilloa tablespoon or two should doBroccoli fillingSee the soft bubbling around the empanada? That's what you are looking for when you fry. Make sure the edge gets immersed on both sides!Creamy insides! You can add cheese to the meat ones too...Lovely and golden. I am terrible at frying...so if I can get this right, so can you!Lasagne, Lasagna, Lasaña: keeping it simple, making it Puerto Ricanhttps://hotcheapeasy.com/2014/01/14/lasagne-lasagna-lasana-keeping-it-simple-making-it-puerto-rican/
https://hotcheapeasy.com/2014/01/14/lasagne-lasagna-lasana-keeping-it-simple-making-it-puerto-rican/#commentsTue, 14 Jan 2014 12:46:33 +0000http://hotcheapeasy.com/?p=5261]]>No matter how you spell it, lasagne is great food for entertaining and with the SuperBowl coming up, you may want to consider this version as an option for the buffet table!

This is a wonderfully homey dish

In its original Italian version (which may actually be adapted from a Greek dish) from Emilia Romagna (if Wikipedia is to be believed and on this one I am not really sure), lasagne is pasta layered with ragu, bechamel (creamy white sauce) and parmigiano reggiano. Lasagne has since been adapted and changed and reworked in so many ways that it has as many permutations as there are cooks who make it.

I have to say, I do not love bechamel. It’s okay when someone else makes it, but I would rather not. So, I do what so many do: layer mozzarella and ricotta and grated parmigiano and I am at peace with this shortcut that results in a creamy gooiness, no doubt horrifying to the Emiliani, but they are far away living their Italian lives and are not doing my dishes for me here in New York. And with apologies to the late, great Marcella Hazan, I am not ready to be making my own lasagne noodles, even though she maintains it is heresy to do otherwise.

Layers of gooey goodness

My dad and I combined to make this for a recent family visit from my film student cousin, Lorraine, whose mom and grandmother came from Puerto Rico to visit her. In the Dead of Winter (?!). Rosa, Lorraine’s grandmother, is around 90 and this was her first trip outside of Puerto Rico. And of course it had to be during the coldest snap the country has seen in decades…Ah, grandmotherly love…

Anyhoo, I made the sauce a couple of days before based more on picadillo or Puerto Rican seasoned ground beef than anything Italian. My dad boiled the pasta and assembled on the day. And we all ate it up! Think of this for The Big Game or any other entertaining moments. Instructions for making the whole thing ahead are noted at the bottom.

I like to use a glass casserole so I can see how things are doing under the surface.

Lasagne with less fuss, more Latin flavor

Meat sauce (can be made ahead)

1 Tbs good olive oil

½ Cup onion, chopped fine

1 Tbs garlic, chopped

2 Tbs Italian cooking pepper (cubanelle; pimiento para cocinar)

2 Tbs sofrito (homemade or store-bought)

1 lb. ground beef

1 lb. ground pork

½ lb ground veal

(or 2.5 lbs ground meat, in whichever mix you prefer, keeping pork to 1 lb. as a general rule)

1 Tbs Adobo powder

1 Tbs oregano

1 Tbs capers, drained

15 green pimiento-stuffed olives, sliced

28 oz can diced or pureed tomatoes

For the construction

1 lb lasagne noodles, prepared according to package directions, drizzled with oil to prevent sticking, and set aside

Heat the olive oil in a large pot at high until fragrant. Add the onion, stir to coat and lower heat to medium. Cook onion, stirring occasionally for 3-5 minutes until translucent and turning golden. Add garlic, cooking pepper, and sofrito and cook for an additional minute.

Add meat and raise the heat back up to high. Cook meat, stirring frequently and breaking up the clumps with a wooden spoon. When the meat begins to get brown and crumbly, add the Adobo powder and keep cooking until the meat is fully cooked. At this point, you can remove some of the fat with a spoon, if there is a lot. I rarely do, but I am not worrying about fat intake when I make this dish!

Stir in oregano, capers, olives and tomato. Stir to combine, bring to a boil then lower heat to a simmer and cook for as long as you have time for; an hour is great. You want the fat to be separating from the sauce at the sides of the pot. Refrigerate (or freeze) if making ahead. Otherwise you are ready to begin the construction.

Preheat the oven to 350°F and set a rack in the middle. Set yourself up a comfortable assembly line of sauce, noodles, ricotta, and mozzarella and optional parmigiano with a three quart/9”x13”x3” casserole in the center. Start with a bit of sauce on the bottom to prevent sticking. Put down a layer of lasagna noodles; top with a generous layer of sauce. Dot ricotta on top, then overlay with mozzarella and sprinkle with optional parmigiano. Repeat until you fill the casserole, ending with the cheese layer.

Cover the casserole with aluminum foil and place in oven. Cook for 45 minutes to 1 hour, until sauce is bubbling in the bottom of the casserole (that’s why I prefer to use glass). Remove the foil and cook for an additional 5 minutes to get a bit of golden-ness on the top. Take the lasagna out of the oven and let rest for at least five minutes before cutting and serving.

(To make this way ahead and freeze it, I recommend an aluminum baking tray (glass can shatter if it is cold and you put it in a hot oven). Assemble the whole thing, but don’t bake it. Cool, then cover tightly with plastic wrap and foil. To cook, thaw as much as possible given your time frame. Heat oven to 350, remove plastic wrap and keep covered with foil. Bake for 1 – 1.5 hours, until heated through. Remove foil and brown the top for at least 5 minutes.)

]]>https://hotcheapeasy.com/2014/01/14/lasagne-lasagna-lasana-keeping-it-simple-making-it-puerto-rican/feed/8lasagnenataliadecubaThis is a wonderfully homey dishLayers of gooey goodnessI like to use a glass casserole so I can see how things are doing under the surface.Smoked Salmon Spread: No-Fuss Festive Appetizer!https://hotcheapeasy.com/2013/11/11/smoked-salmon-spread-no-fuss-festive-appetizer/
https://hotcheapeasy.com/2013/11/11/smoked-salmon-spread-no-fuss-festive-appetizer/#commentsMon, 11 Nov 2013 12:10:28 +0000http://hotcheapeasy.com/?p=4802]]>Now that the holidays are coming in with the speed of a freight train, the panic begins. How do I entertain (or get a dish together for a potluck) in between work, activities, housework, paying bills, kids, parents, pets and all the other stuff, stuff, stuff that consumes our rapidly diminishing daylight hours?

Here’s one easy solution that takes just 5-10 minutes to prepare (factor in an hour of chill time), looks creamy and luscious, and can travel tidily with you everywhere! It makes about a pound of spread, so you can divide it up for different events. Mine has capers; I am riffing off an Ina Garten recipe that uses dill instead.

On a cracker, dressed up with some capers…

I made it this weekend for my Single Mothers by Choice meet-up and it went over very big with chips and crackers. And then I parked a bowl next to my dad (who is OFF the crazy-ass veganplus diet — by doctor’s orders — and is becoming a fun person to cook and eat with again, Hallelujah, Hallelujah) as he was recovering from his successful cancer surgery in a big chair in front of all the sports a man could care to consume…will he ever want to leave the living room?

In the fridge it firms up very nicely!

He had his with breadsticks and pronounced it very very good. So even if you don’t have a party in mind, you can make some up and eat it while you catch up on Downtown Abbey….or the lead-up to the World Cup in Brazil…Other serving suggestions include stuffing tiny piquillo peppers or celery sticks with it or slathering it on toasts if you don’t want your guests to DIY.

Let the holidays begin!

Lay it on thick….

Smoked Salmon Spread (makes 1 lb)

8 oz. cream cheese

4 oz. sour cream

1 Tbs lemon juice

1 Tbs red onion, minced

4 oz. smoked salmon, minced*

1 Tbs capers, drained and chopped

In a bowl beat cream cheese until smooth. Blend in remaining ingredients one by one until well-incorporated. Place in the fridge to chill for at least an hour. Serve with crackers or crudité.

*Concerned about seafood and sustainability? I use Wild Alaskan smoked salmon from Costco. I choose it because the Monterey Bay Aquarium Seafood Watch list says Wild Alaskan is a best choice. Click here for the complete list and take control of what you eat!

Bonus: How cute are these hummus and oatmeal crackers? Made by Brigitta from a Pinterest idea.

Angels of good health!

]]>https://hotcheapeasy.com/2013/11/11/smoked-salmon-spread-no-fuss-festive-appetizer/feed/10smoked salmon spreadnataliadecubaOn a cracker, dressed up with some capers...In the fridge it firms up very nicely!Lay it on thick....Angels of good health!Grilled Pineapple Chipotle Black Bean Salsahttps://hotcheapeasy.com/2013/09/02/grilled-pineapple-chipotle-black-bean-salsa/
https://hotcheapeasy.com/2013/09/02/grilled-pineapple-chipotle-black-bean-salsa/#commentsMon, 02 Sep 2013 12:20:52 +0000http://hotcheapeasy.com/?p=4561]]>Grilled pineapple is one of the joys of summer grilling. Searing thick slices of juicy pineapple brings out their sweetness and gives them a more rounded flavor.And when you have leftovers, you can dice them and add them to salsa for a sweet-tart surprise that marries so well with smoky, spicy chipotle and bright red onion,(you can use fresh raw pineapple too).

This is what pineapple looks like off the grill.

I also like to add black beans and corn kernels — both of which tend to be around in our summer kitchen.

I made this a few weeks ago and forgot to take a picture until it was too late.

You can mix and match as you please and play with the proportions…this is basically a good way to use up an extra scoop of this and teaspoon of that. I will be experimenting with grilled peach salsa soon and will let you know!

This finished product. Delish!

Pineapple Chipotle Black Bean Salsa

¾ Cup diced fresh pineapple (grilled, if possible)

¼ Cup black beans, cook, and preferably seasoned

2 Tbs minced red onion

½ tsp sauce from chipotle in adobo

¼ Cup diced green pepper

salt

Mix all ingredients except salt in a bowl. Salt to taste. Serve with tortilla chips or as a topping for Southwest style cooked meats.

]]>https://hotcheapeasy.com/2013/09/02/grilled-pineapple-chipotle-black-bean-salsa/feed/8pineapple salsanataliadecubaThis is what pineapple looks like off the grill. I made this a few weeks ago and forgot to take a picture until it was too late. This finished product. Delish!Nine Super Bowl Tapas and Snacks (Easy and More Elegant than the Average Tailgate)https://hotcheapeasy.com/2013/01/30/super-bowl-tapas-and-snacks-easy-and-more-elegant-than-the-average-tailgate/
https://hotcheapeasy.com/2013/01/30/super-bowl-tapas-and-snacks-easy-and-more-elegant-than-the-average-tailgate/#commentsThu, 31 Jan 2013 02:05:32 +0000http://hotcheapeasy.com/?p=3449]]>

Chorizo on toast

If you are getting ready for a Super Bowl party, I’ve got some styling, kickin’ tapas ideas for you! Just click on the picture for the recipe…they are all pretty easy (with the exception of the tortillas, which require a bit of derring-do, but are well worth it). They are also portable! Have a great Game Day…I’ll be back with more ideas soon!

The other day I posted my recipe for fancy-cheesy meatballs. Here now, as promised, the basic meatballs that I did just in case we had a child who wanted something more simple (we did not). Baked and basic, you can add any seasonings or sauces to them to make them suit your mood. (Try Roasted Red Pepper Dipping Sauce)

I now have a bunch of basics in the freezer, and will very likely pull them out for Super Bowl…and serve them with toothpicks. If I can find the right passionfruit juice, I will soon post a passionfruit sauce recipe that my friend Mayra used to do in PR. I just found the recipe among some old papers and I am eager to try it.

Otherwise, any BBQ-type thick dipping sauce will do!

Basic Baked Meatballs

Basic Baked Meatballs

1 egg

1 Tbs fresh parsley, chopped (or 2 tsp dry)

1 Tbs grated onion

1 tsp garlic, minced

1 tsp Adobo powder

1 grating black pepper

1 lb. ground beef (can include ¼ lb. ground pork)

Preheat oven to 400°F. Mix all ingredients except meat until combined. Add meat in chunks. Mix lightly until well combined and roll into 1.5” balls. Place on a foil-covered rimmed baking sheet and bake for 30 minutes or until a meat thermometer inserted into one reaches 160°F. Serve as cocktail meatballs with your favorite sauce, add to pasta sauce, or make into sandwiches. They will adapt to just about any flavor palette.

Cooking a nice meal for both parents and kids does not have to involve making two separate dinners.Well, not exactly, anyway.

I confess to getting cold feet halfway through my prep and making myself a safety net, so let’s say this time I made one-and-a-half meals, but in the process, I really stocked the freezer for the new semester.

The juicy, savory, binding

I made some “fancy” meatballs and some basic ones (that recipe later in the week) for a Single Mothers By Choice-three-family dinner here at home last weekend…pasta, meatballs and red sauce…can you really go wrong? My friend, Pam, brought the salad fixings, and Kim brought a sinful dessert (which one pretends is for the kids, but is really just as much for the growns) and everything went swimmingly! And everyone liked both fancy and plain.

On their way to the oven

Regular readers will remember that when we get together, the kids dance to show approval of their meal (click here for their fave: Chicken Meuniere). At least when permissive me is in charge. So yes, there was dancing, albeit a bit less than usual, as the other moms were more anxious to keep them at the table like civilized human beings rather than conceding to let me wallow in their heathen dance of praise…ah well.

Pile ’em high!

Anyhoo, here’s why you should try making this too:

1. You can make a lot in a short period of time with very little prep.

2. They freeze well.

3. They are baked. (I hate frying, and who needs the extra fat/calories?)

4. They are delicious!

(Optional 5. The Red Sauce has just three ingredients – plus salt to taste – and the only prep is to cut one onion in half and peel it. Seriously.)

And dinner is served!

Cheesy Meatballs (makes about 48)

3-4 eggs

½ Cup lowfat yogurt or milk

2 Tbs garlic, minced

1.5 Tbs dry oregano

1 Tbs fresh basil, chopped

1 Tbs fresh parsley, chopped

1.5 tsp salt

1 Cup plain breadcrumbs

2 Cups grated cheese (Parmigiano Reggiano)

3 lbs. beef (1/2 – 1 lb. can be pork)

Preheat oven to 400°F. Whisk eggs, yogurt or milk, garlic, oregano, basil, parsley, and salt together lightly. Add breadcrumbs and cheese just until combined. Add chunks of meat and, using fingertips, mix lightly until combined. Make 2-inch meatballs, rolling just enough to make a ball, but don’t pack them.

Line a rimmed baking sheet with parchment paper or foil (for easier clean-up) and grease lightly with oil. Place meatballs on sheet and bake for 30 minutes or until a meat thermometer inserted into one reaches 160°F. Serve with pasta and sauce, as a side dish, or as an appetizer.

]]>https://hotcheapeasy.com/2013/01/23/meatballs-for-good-friends-and-a-full-freezer-part-1-with-cheese/feed/72013-01-19 06.07.35nataliadecubaThe juicy, savory, bindingOn their way to the ovenPile 'em high!And dinner is served!Lasagna Latina: Tortillas, Beans, and Shredded Chickenhttps://hotcheapeasy.com/2012/10/04/lasagne-latino-tortillas-beans-and-shredded-chicken/
https://hotcheapeasy.com/2012/10/04/lasagne-latino-tortillas-beans-and-shredded-chicken/#commentsThu, 04 Oct 2012 21:04:45 +0000http://hotcheapeasy.com/?p=2720]]>The start of the semester for me and kindergarten for Leandro has me in a tizzy.

One month in, the days seem never-ending and yet never long enough. I am up at 5:30 a.m. every day. Eighteen hours later, I still find myself vertical, eyes open, preparing food, washing dishes, cleaning the bathroom (!), folding clothes, laying out everything for the morning in a semi-headachy fog, wrinkling my nose and wondering, in the words of David Byrne, “How Did I Get Here?”

Scenes from the Farm

So when — oh s**t! — the Restoration Farm End-of-Summer-Potluck came roaring up, I was sort of astonished, and not a little dismayed.

It Takes a (Old Bethpage Restoration) Village

What to make!?! You cannot go empty-handed, no matter how empty-headed you may be. And I’d already said I’d go – I vaguely remembered doing that at some strange hour in the middle of something else. And of course it’s a really good time, on the grounds of a restored old village with like-minded friends, a folksy band, and plenty of grounds for the children to run around on and not bother me while I am eating!

Laying down the chicken: pollo guisado

Salvation came in the form of stuff I’d prepared and frozen just before Labor Day! Hurray for me! I defrosted pollo guisado (Puerto Rican stewed chicken), whipped up some 5-minute black beans (I actually made them from beans I had soaked, but the prep is seriously five minutes), shredded some cheese, layered it all and low and behold, I had a worthy baking dish of homemade Mexican lasagne goodness that I was not at all ashamed of. In fact, my mom thought it was the best dish on a very amply and generously laid buffet table. Okay, so she’s my mom, but she is very honest, so believe it!

Okay, so I didn’t shred the cheese…it was a looooong September

I give you the chicken version, but it can easily be made with Latin Seasoned Ground Beef. I ended up making pretty much the same thing, only with Flex-Mex Shredded Chicken, for a get together of The So-Called Book Club (meaning we haven’t read a book together in a year, but we still get together for drinks and conversation on occasion). Along with Roasted Tomatillo Salsa and my now legendary Guacamole…it was a fiesta!

1.5 Cups shredded cheese (Monterey Jack or Cheddar-types) – more if you’re living large

Heat oven to 350°F.

Lightly grease a 3 qt. (8″x13″x 2″) baking dish. Lay down a layer of tortillas (trimming if necessary) follwoed by a layer of chicken, then beans. Lay down another layer of tortillas, followed by cheese, chicken, beans, tortilla, and top with cheese.

If cooking with still-warm ingredients, then cook for 15 minutes under foil and an additional five minutes without foil. If cooking with pre-made ingredients from the fridge, bake for an additional ten minutes before taking off the foil. Watch the cheese for excessive browning.

Allow to cool slightly before slicing.

For complete recipes, see below. For a beautiful round-up of the potluck, visit T.W. Barritt’s blog post at Culinary Types!

Flex-Mex Shredded Chicken

½ Cup onion, minced

2 cloves garlic, minced

1 stock cube and four cups of water OR four cups of your favorite chicken stock

1 chipotle pepper in adobo, minced, seeds removed (1 pepper was not very spicy; play with this proportion according to your taste)

Place all ingredients in a large pot. Bring to a boil. Lower heat to medium-low and simmer for at least 20 minutes until chicken is thoroughly cooked. If you have time, you can cook it longer for more tenderness. Remove from heat and remove chicken from any remaining liquid. Allow to cool, shred, and serve – hot or cold — in your favorite Mexican-style recipes (quesadillas, tacos, with rice, on salads). Flavor affinities include avocado, lime, cilantro, kidney beans.

Pollo Guisado II

2 Tbs extra virgin olive oil

1 Cup chopped onion

1 Cup chopped green peppers (the long pale green cubanelles are preferred, but I use whatever I have around, including red peppers or roasted red peppers from a jar)

Add tomatoes and allow to thicken at medium heat. Add chicken and stir to coat then add salt. Add wine and beer and bring to boil, simmer 15 minutes and then add stuffed olives.

Simmer another 15-20 minutes to let the flavors develop and the chicken to tenderize. I let it cook as long as I have time for so the chicken begins to fall apart. Serve over rice or as part of a quesadilla or over tortillas with melted cheese. Serves four big appetites. Or divide up into four freezeable portions and defrost as needed.

Five-Minute Black Beans

1/2 Tbs olive oil

One small onion, chopped

(optional – chopped red or green pepper; if I have end bits that need to be used, I chop ’em up and put them in too)

one 15 oz. can black beans, rinsed and drained

half a chicken bouillion cube (the whole thing, if the beans are low sodium)

Heat oil in a small pot on medium high. Add onions, stir, then lower heat to allow to soften. Add beans, 1/4 can water and stock cube and simmer up until the rice is ready. Serve over rice. Or roll up in your favorite wrap with some cheese.

]]>https://hotcheapeasy.com/2012/10/04/lasagne-latino-tortillas-beans-and-shredded-chicken/feed/82012-09-23 03.56.54nataliadecuba2012-09-23 04.50.112012-09-23 06.25.192012-09-23 03.20.042012-09-23 03.56.332012-09-23 04.49.16Inside-Out Guacamolehttps://hotcheapeasy.com/2012/01/16/inside-out-guacamole/
https://hotcheapeasy.com/2012/01/16/inside-out-guacamole/#commentsMon, 16 Jan 2012 22:19:09 +0000http://hotcheapeasy.wordpress.com/?p=1385]]>I invented this recipe for my beloved Single Mothers by Choice support group; we meet up once a month at someone’s home and our kids go mental playing, while we bring snacks — often home-made — drink tea and coffee, and discuss — among other momentous questions — whether a date for Valentine’s Day is possible, do-able or desirable (Some women have married out, so the answer might just be yes).

I joined the group when considering embarking on single parenthood and started going to the local meetings when I got pregnant(!), so it’s been about five years, and let me tell you, there is nothing better than a supportive and understanding peer group to help you navigate your ups, downs, and angst. Leandro considers some of the kids among his best friends and we share times with them outside regular meetings, so it is really important to us.

So thus inside-out guacamole – a speedier way to the same great flavor.

And this guac without the mashing is not just for single chicks…It’s got NFL cred…try it on Sunday when Big Blue shows that team from San Francisco where they can put that candlestick….

Inside-Out Guacamole (can be doubled or tripled)

2 ripe Haas avocados (unpeeled flesh should give a bit when pressed with a finger), peeled and chunked

Juice of half a lime

½ Cup grape tomatoes, sliced in half

¼ red onion, sliced very thin

1 clove garlic, minced or pressed

¼-1/2 tsp ground cumin

1/8-1/4 tsp salt (to taste)

Place avocado chunks in a bowl and sprinkle with lime (for flavor and to prevent browning)

Add the rest of the ingredients, mix gently and serve with large tortilla chips or tortilla scoops.

]]>https://hotcheapeasy.com/2012/01/16/inside-out-guacamole/feed/10DSC04195nataliadecubaDSC04190DSC04195DSC04191Party Snacks: Oven-Charred Tomatillo, Tomato and Hot Chile Salsahttps://hotcheapeasy.com/2011/08/22/oven-charred-tomatillo-tomato-and-hot-chile-salsa/
https://hotcheapeasy.com/2011/08/22/oven-charred-tomatillo-tomato-and-hot-chile-salsa/#commentsTue, 23 Aug 2011 02:10:46 +0000http://hotcheapeasy.wordpress.com/?p=905]]>If you are lucky enough to get a handful of tomatillos in your CSA share or find them in your grocery store, this recipe for a small amount will make your tastebuds very happy (or scream in agony if you overdo it on the hot peppers) and won’t take you very long at all.

There are very few commercially prepared salsas that I like; most are too sweet or too tomatoe-y or just boring, so making my own makes a lot of sense. Once you see how easy tomatillos are to char, you will probably become adventurous with your own flavor combinations.

Tomatillo (Physalis philadelphica) is indeed in the same family as the tomato, as well as the ground cherry (or cape gooseberry), which it actually resembles more, in looks, if not flavor. Native to Mexico, tomatillo has green or sometimes purple fruit, surrounded by a husk that gets papery as it ripens; it has always reminded me of a Japanese lantern.

When you buy, look for firm fruit with the husk still on (they will keep for a month in a paper bag). When you buy green ones, avoid any that are yellowish. To prepare them for cooking, remove the husk and wash off the stickiness on the skin.

Although tomatillo is most often used for salsa verde (green sauce), I used purple ones in this recipe. I charred them under the broiler with red tomatoes and mixed them together for a deep and satisfying color.

Roasted Tomatillo, Tomato and Chile Salsa

7-8 tomatillos, husked, rinsed and cut in half

Tomatoes of your choice, in an equal amount to the tomatillos, sliced in half (if using cherry-types) or chunked to the same size as the tomatillo halves

1 fresh hot chile pepper of your choice (I use jalapeño)

2 Tbs red onion, minced

2 cloves garlic, minced

2 Tbs cilantro, chopped

1/8 tsp lime juice

1/8-1/4 tsp coarse salt

Place tomatillos, tomatoes and whole chile pepper on a baking sheet and broil, turning once (carefully!) with a spatula when the tops start to char (my sturdy, but not so high-powered toaster oven took 10 minutes on each side {!} but a stronger oven could do the job in half the time, so watch out!)

When the vegetables are charred, let them cool until you can peel them (over a bowl to catch the juices). Discard peels and add tomatillo and tomato to bowl. Also peel the pepper and BE WARNED: this is a small amount of salsa, so you don’t want to go overboard on the heat. I use only half a jalapeño and remove the seeds and it is still pretty searing on the tongue. So…add roasted chile at your discretion/peril.

I break my salsa up with a fork – unnecessary if you are going to use a blender at the end. Stir in remaining ingredients. For a smoother texture, pulse a few times in a food processor or blender (I prefer chunkier and I hate extra equipment to wash, so I skip it). Garnish with cilantro and serve with tortilla chips.